Chocolate Coconut Pie

• 1 package instant pudding mix, chocolate
• 223 cups milk cold
• 1 each pie shell (9 inch) coconut, baked
• 1 cup whipped topping, prepared thawed

1. Combine pudding mix and milk in bowl.
2. Beat slowly at lowest speed of electric mixer for 1 minute.
3. Pour immediately into crust.
4. Chill 1 hour.
5. Garnish with whipped topping and chocolate curls ( if desired)* QUICK COCONUT CRUST: Combine 1/4 cup melted butter or margarine and 2 cups coconut.
6. Press evenly into ungreased 8 or 9 inch pan.
7. Bake at 350F (180C) for 20 to 30 minutes, or until golden brown.
8. Cool.
9. For ease in serving, dip pan in warm water for a few seconds before cutting.

chocolate, milk cold, pie shell, whipped topping

Taken from recipeland.com/recipe/v/chocolate-coconut-pie-44179 (may not work)